Recipe courtesy of Sunny Anderson
Minty-Green Lima Bean Puree
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- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 264
- Total Fat
- 15 g
- Saturated Fat
- 4 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 7 g
- Sugar
- 3 g
- Protein
- 10 g
- Cholesterol
- 12 mg
- Sodium
- 256 mg
- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 264
- Total Fat
- 15 g
- Saturated Fat
- 4 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 7 g
- Sugar
- 3 g
- Protein
- 10 g
- Cholesterol
- 12 mg
- Sodium
- 256 mg
Ingredients
Directions
Special equipment:
Food processor or blender- In a dry skillet over medium heat, toast the almonds until lightly golden. Remove the almonds from the pan and set aside.
- Return the skillet medium heat and warm the butter with 1 tablespoon olive oil. Add the onion and saute until translucent, about 5 minutes. Add the lima beans, salt and chicken stock. Bring to a simmer, and cook until the lima beans are heated through and tender, about 5 minutes.
- Carefully transfer the mixture to a food processor. Add the mint and puree until a smooth, even consistency is reached. Season with salt, if needed. Transfer the puree to a serving bowl and serve garnished with a drizzle of the remaining olive oil, black pepper, to taste, and the toasted almonds.
